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Run out of butter or eggs? Here’s the science behind substitute ingredients

<a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> It’s an all too common situation – you’re busy cooking or baking to a recipe when you open the cupboard and suddenly realise you are missing an ingredient. Unless you can immediately run to the shops, this can leave you scrambling for a substitute that can perform a similar function. Thankfully, such substitutes can be more successful than you’d expect. There are a few reasons why certain ingredient substitutions work so well. This is usually to do with the chemistry and the physical features having enough similarity to the original ingredient to still do the job appropriately. Let’s delve into some common ingredient substitutions and why they work – or need to be tweaked. <iframe id="IitfH" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/IitfH/1/" width="100%" height="400px" frameborder="0"></iframe> <h2>Oils versus butter</h2> Both butter and oils belong to a chemical class called <a href="https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Map%3A_Fundamentals_of_General_Organic_and_Biological_Chemistry_(McMurry_et_al.)/23%3A_Lipids/23.01%3A_Structure_and_Classification_of_Lipids">lipids</a>. It encompasses solid, semi-solid and liquid fats. In a baked product the “job” of these ingredients is to provide flavour and influence the structure and texture of the finished item. In cake batters, lipids contribute to creating an emulsion structure – this means combining two liquids that wouldn’t usually mix. In the baking process, this helps to create a light, fluffy crumb. One of the primary differences between butter and oil is that butter is only about 80% lipid (the rest being water), while <a href="https://www.nutritionadvance.com/types-of-cooking-fats-and-oils/">oil is almost 100% lipid</a>. Oil creates a softer crumb but is still a great fat to bake with. You can use a wide range of oils from different sources, such as olive oil, rice bran, avocado, peanut, coconut, macadamia and many more. Each of these may impart different flavours. Other “butters”, such as peanut and cashew butter, aren’t strictly butters but pastes. They impart different characteristics and can’t easily replace dairy butter, unless you also add extra oil. <h2>Aquafaba or flaxseed versus eggs</h2> Aquafaba is the liquid you drain from a can of legumes – such as chickpeas or lentils. It contains proteins, kind of how egg white also contains proteins. The proteins in egg white include albumins, and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5912395/">aquafaba also contains albumins</a>. This is why it is possible to make meringue from egg whites, or from aquafaba if you’re after a vegan version. The proteins act as a foam stabiliser – they hold the light, airy texture in the product. The concentration of protein in egg white is a bit higher, so it doesn’t take long to create a stable foam. Aquafaba requires more whipping to create a meringue-like foam, but it will bake in a similar way. Another albumin-containing alternative for eggs is <a href="https://foodstruct.com/compare/seeds-flaxseed-vs-egg">flaxseed</a>. These seeds form a thick gel texture when mixed with a little water. The texture is similar to raw egg and can provide structure and emulsification in baked recipes that call for a small amount of egg white. <h2>Lemon plus dairy versus buttermilk</h2> Buttermilk is the liquid left over after churning butter – it can be made from sweet cream, cultured/sour cream or whey-based cream. Buttermilk mostly <a href="https://www.journalofdairyscience.org/article/S0022-0302(06)72115-4/fulltext">contains proteins and fats</a>. Cultured buttermilk has a somewhat tangy flavour. Slightly soured milk can be a good substitute as it contains similar components and isn’t too different from “real” buttermilk, chemically speaking. One way to achieve slightly soured milk is by adding some lemon juice or cream of tartar to milk. Buttermilk is used in pancakes and baked goods to give extra height or volume. This is because the acidic (sour) components of buttermilk interact with baking soda, producing a light and airy texture. Buttermilk can also influence flavour, imparting a slightly tangy taste to pancakes and baked goods. It can also be used in sauces and dressings if you’re looking for a lightly acidic touch. <h2>Honey versus sugar</h2> Honey is a <a href="https://resources.perkinelmer.com/lab-solutions/resources/docs/APP_Analysis-of-Sugars-in-Honey-012101_01.pdf">complex sugar-based syrup</a> that includes floral or botanical flavours and aromas. Honey can be used in cooking and baking, adding both flavour and texture (viscosity, softness) to a wide range of products. If you add honey instead of regular sugar in baked goods, keep in mind that honey imparts a softer, moister texture. This is because it contains more moisture and is a humectant (that is, it likes to hold on to water). It is also less crystalline than sugar, unless you leave it to crystallise. The intensity of sweetness can also be different – some people find honey is sweeter than its granular counterpart, so you will want to adjust your recipes accordingly. <h2>Gluten-free versus regular flour</h2> Sometimes you need to make substitutions to avoid allergens, such as gluten – the protein found in cereal grains such as wheat, rye, barley and others. Unfortunately, gluten is also the component that gives a nice, stretchy, squishy quality to bread. To build this characteristic in a gluten-free product, it’s necessary to have a mixture of ingredients that work together to mimic this texture. Common ingredients used are corn or rice flour, xanthan gum, which acts as a binder and moisture holder, and tapioca starch, which is a good water absorbent and can aid with binding the dough. <img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/202036/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, Associate Professor (Food Science), <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/run-out-of-butter-or-eggs-heres-the-science-behind-substitute-ingredients-202036">original article</a>.

Food & Wine

"That is NOT a goanna": Family stumbles upon metre-long croc in their chicken coop

A Central Queensland family got the croc-shock of their lives when what they thought was a seemingly innocent goanna having a nap in their chicken coop turned out to be a rather laid-back, metre-long reptile houseguest. The unsuspecting family from Cape Hillsborough stumbled upon the scaly interloper during their morning routine and, upon closer inspection, they realised that their "goanna" was actually a pint-sized crocodile with a hunger for adventure and perhaps a penchant for farm-fresh eggs. They immediately called upon the services of the wildlife officers from the Department of Environment, Science and Innovation (DESI) to handle the unexpected guest. DESI staff, armed with their best PVC tube, swooped in to relocate the confused crocodile to a more suitable venue – a facility in Mackay. There, the croc will wait patiently until wildlife officers can find it a new home, possibly at a licensed farm or zoo where it can continue its culinary escapades under professional supervision. Senior Wildlife Officer Jane Burns commented on the incident, saying, "While it isn't unusual to see crocs around Mackay, it is unusual to find one in someone's backyard." Well, Jane, they say every family has a skeleton in the closet, but in Mackay, it seems they might have a croc in the coop. This peculiar episode follows hot on the heels of recent reports of a crocodile deciding to test its high jump skills, attempting to land in a fisherman's tinnie at Jane Creek in nearby St Helen's Beach. Witnesses say the crocodile executed a perfect swan dive, narrowly avoiding a career in aquatic acrobatics. As the good people of Mackay navigate this unexpected croc invasion, wildlife authorities are reminding everyone to be "<a href="https://www.qld.gov.au/environment/plants-animals/animals/living-with/crocodiles/becrocwise" target="_blank" rel="noopener">Crocwise in Croc Country</a>". Tips include expecting crocs in all waterways (yes, even in your neighbour's kiddie pool), obeying warning signs (they're not just fancy decorations), and refraining from using canoes and kayaks (apparently, crocs have a thing for watercraft). So, the next time you suspect a goanna is admiring your chicken coop, remember – it might just be a crocodile in disguise, ready for a culinary adventure and a chance at stardom. Images: DISA

Travel Trouble

"I have never seen that": Nat Barr and Shirvo floored by Jamie Oliver's sneaky chicken hack

Celebrity chef and all-round roast chicken wizard Jamie Oliver unleashed a culinary revelation on Sunrise hosts Natalie Barr and Matt Shirvington recently, rendering them momentarily dumbfounded by his quirky approach to chicken cookery. The Naked Chef himself, a spry 48 years young, graced the Sunrise breakfast program with his presence to unveil his unique chicken-cooking hack. Sporting an apron that read "I'm not a regular chef, I'm a cool chef," Jamie embarked on a culinary adventure like no other. To achieve chicken nirvana, Jamie began by marinating the poultry and potatoes in an enchanting blend of lemon, herbs and honey (presumably sprinkled with a touch of fairy dust) before revealing the move that floored the two hosts. In a move that would make Houdini jealous, Jamie wedged those marinated chicken legs into an oven rack, like a magic trick gone deliciously wrong. With the poise of a culinary acrobat, he lowered the rack into a preheated oven, allowing the chicken pieces to dangle over the potatoes below, like a suspenseful scene in a blockbuster movie. Apparently, the technique is used so that the excess marinade would gracefully drip into the tray, creating an explosion of flavour that would make fireworks blush with envy. In Jamie's own words, "This is giving you the best, most juicy chicken and (it’s) crispy." Mind. Blown. And where did Jamie find inspiration for this chicken wizardry? Why, in his travels around the Mediterranean, where rotisseries are as common as sunscreen at the beach. Truly, Jamie Oliver has taken "thinking outside the box" to a whole new level. Nat Barr and Shirvo appeared utterly mesmerised by Jamie's culinary sorcery. Shirvington exclaimed, "Mind blown," while Barr added, "Wow, I have never seen that!" If they'd had hats, they would've tipped them in reverence. In fact, the Sunrise hosts, joined by Mark Beretta, gave Jamie a standing ovation at the end of his demonstration – before revealing that Jamie is set to make a triumphant return to the Sydney Opera House in November for one night only, where he will grace the stage for an evening of deep conversations about his career, inspirations, life, love, and what keeps him motivated. In Jamie's own words: "Every time I visit Australia, it feels like a big old hug – it’s a real home away from home for me, and I'm so excited to be back this year for this event." So, prepare your questions about good food, good times, and perhaps even chicken-chandelier cooking, and get ready to laugh until your ribs ache. Jamie Oliver is back to steal the culinary spotlight, one chicken leg at a time. Images: Sunrise

Food & Wine

The ultimate chicken pie recipe

Looking for something impressive (but quite easy) to make this weekend? Look no further than this scrumptious pie. Served with a salad, it’s a delicious meal for summer that will impress the entire family. Serves: Four to six Preparation time: 15 minutes Cooking time: 40 minutes Ingredients: <ul> <li>4 tablespoons butter</li> <li>1/4 cup onion, chopped</li> <li>1/4 cup celery, chopped</li> <li>1/4 cup carrot, chopped</li> <li>1/4 teaspoon salt</li> <li>2 tablespoons flour</li> <li>2 cups milk</li> <li>1/2 cup thick cream</li> <li>1 cube chicken stock, dissolved in hot water</li> <li>2 cups chicken, cooked and chopped</li> <li>1/2 cup frozen peas</li> <li>1/2 teaspoon fresh thyme plus more for garnish if desired</li> <li>Frozen shortcrust pastry</li> <li>Fozen puff pastry</li> <li>1 egg</li> </ul> Method: <ol> <li>Allow puff pastry to thaw at room temperature and then gently unfold.</li> <li>In a large pot, melt butter over medium high heat.</li> <li>Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.</li> <li>Sprinkle flour over vegetables and cook for one to two minutes.</li> <li>Gradually whisk in milk, cream and chicken stock, and bring to a slow boil.</li> <li>Simmer gently over medium heat until sauce begins to thicken (should take about five minutes).</li> <li>Turn heat to low, and add chicken, peas and thyme.</li> <li>Preheat oven to 220.</li> <li>Line the base and side of a pie dish with the shortcrust pastry. Trim the edge. Line with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper, rice or dried beans and bake for a further 8 minutes, or until pastry is lightly golden. Remove from oven and let cool a little.</li> <li>Pour chicken mixture into a baking dish.</li> <li>Place the puff pastry over the top to enclose the filling. Use a small, sharp knife to trim the edge.</li> <li>Using a pastry brush, brush egg onto the top of the puff pastry.</li> <li>Bake for 30 to 35 minutes. The puff pastry will be a deep golden brown colour.</li> <li>Cool for 5 minutes before serving.</li> </ol> Image credit: Shutterstock

Food & Wine

What to eat when you have COVID – and why reaching for the chicken soup is not a bad idea

Got COVID? Again? Deciding what to eat can be mentally taxing, especially when you are not feeling well. However, our diet plays a role in preventing and managing poor health, including COVID. Having a healthy diet is associated with a <a href="https://gut.bmj.com/content/70/11/2096">reduced risk of COVID</a>. And, if you do have COVID, a healthy diet is associated with <a href="https://gut.bmj.com/content/70/11/2096">milder symptoms</a>. <h2>What should I eat during COVID infection?</h2> When we are sick it can be challenging to even think about food. However, the best way to fight the infection is by providing your body with foods that best support you to <a href="https://www.emro.who.int/nutrition/covid-19/nutrition-advice-for-adults-during-the-covid-19-outbreak.html">heal</a>. Fresh fruit, vegetables, whole grains and various forms of protein are broken down into substances by the body to support your immune system. <a href="https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating">The Australian Guide to Healthy Eating</a> suggests we eat a variety of fresh foods every day including: <ul> <li> two serves of fruit and five serves of vegetables </li> <li> whole grains, such as wholemeal pasta, brown rice or wholemeal bread </li> <li> healthy fats, such as avocado or olive oil </li> <li> meat and meat alternatives (such as lean beef, chicken, tofu or legumes) and dairy (such as cheese or milk). </li> </ul> Eating these kinds of foods every day helps provide our body with the nutrients required to fight infections and remain healthy. <a href="https://doi.org/10.3390/nu10050587">Avoiding processed and ultra processed foods</a> is also encouraged due to the high levels of salt and sugar and lack of nutrition found in these types of foods. <h2>What about chicken soup or similar?</h2> A great way to get all the nutrition your body requires when sick with COVID is through homemade chicken soup, chicken avgolemono, chicken congee or other similar dishes. Why? Here are four good reasons: 1. It’s easy and cheap to make The great thing about chicken soup is you can pop it in one pan (or into a slow cooker), throw all the ingredients in together and let it simmer away. While the ingredients in chicken soup pack a powerful nutritional punch, they don’t cost the Earth. 2. It’s easy to absorb The boiling process releases the <a href="https://doi.org/10.3390/foods10071456">nutritional elements</a> found in the ingredients and aids in digestion and absorption of these vital nutrients. 3. It’s full of vitamins and minerals <a href="https://scuj.journals.ekb.eg/article_119478.html">Essential vitamins and minerals</a> found in chicken soup include: iron, magnesium, sodium, potassium, calcium, chromium, copper, zinc, vitamin A, vitamin C, vitamin B6 and vitamin B12. 4. It’s flavoursome and powerful The tasty flavour of chicken soup is enhanced by the <a href="https://doi.org/10.1080/10942912.2017.1291678">seventeen different amino acids</a> found in chicken soup. These amino acids also provide strength for your <a href="https://pubmed.ncbi.nlm.nih.gov/17403271/">immune system.</a> <h2>Nutrition can support immune health but it’s not the only answer</h2> The best way to treat and manage a COVID infection is to avoid it in the first place. So remember to practise good hygiene, like washing your hands regularly, and maintain your recommended <a href="https://www.health.gov.au/our-work/covid-19-vaccines/advice-for-providers/clinical-guidance/clinical-recommendations">vaccine schedule</a>. Practising a healthy lifestyle will also reduce your risks of not only contracting COVID, but also developing chronic disease. This includes not smoking or vaping, maintaining healthy physical activity habits, getting enough sleep and reducing alcohol consumption. The current <a href="https://www.health.gov.au/news/australian-alcohol-guidelines-revised#:%7E:text=To%20reduce%20the%20risk%20of,risk%20of%20harm%20from%20alcohol.">recommendation</a> for maximum alcohol intake is ten standard drinks in one week, and no more than four standard drinks in one day. <h2>Don’t forget to drink plenty of water</h2> Water is <a href="https://health-study.joinzoe.com/post/how-much-fluid-should-i-drink-if-i-have-covid-19">crucial</a> when you’re sick. Being dehydrated can enhance symptoms of colds and infections, including COVID. It is also associated with a higher risk of developing <a href="https://ccforum.biomedcentral.com/articles/10.1186/s13054-022-04203-w">long COVID</a>. Aim to drink at least two litres of water per day, even more if you have a high body weight or have been losing fluids through vomiting or sneezing/runny nose. If you don’t feel like having plain water, there are many healthy alternatives such as tea, broth or soup. <h2>Let’s remember to eat healthy anyway</h2> Eating a healthy and balanced diet is an important part of maintain good health and vitality. Getting caught up in fads or buying supplements can be expensive and there is <a href="https://theconversation.com/dont-listen-to-gwyneth-paltrow-ivs-are-not-a-shortcut-to-good-health-202621">controversy</a> around their effectiveness. In the long run, eating healthy will make you feel better and save you money. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/what-to-eat-when-you-have-covid-and-why-reaching-for-the-chicken-soup-is-not-a-bad-idea-202338" target="_blank" rel="noopener">The Conversation</a>.

Body

Easter eggs: their evolution from chicken to chocolate

A lot of Easter traditions – including hot cross buns and lamb on Sunday – stem from medieval Christian or even earlier pagan beliefs. The chocolate Easter egg, however, is a more modern twist on tradition. Chicken eggs have been eaten at Easter for centuries. Eggs have long symbolised rebirth and renewal, making them perfect to commemorate the story of Jesus’ resurrection as well as the arrival of spring. Although nowadays eggs can be eaten during the fasting period of Lent, in the middle ages they were prohibited along with meat and dairy. Medieval chefs often found surprising ways around this, even making mock eggs to replace them. For Easter – a period of celebration – eggs and meat, such as lamb (also a symbol of renewal), were back on the table. Even once eggs were permitted in fasting meals, they kept a special place in the Easter feast. Seventeenth-century cookbook author John Murrell recommended “egges with greene sawce”, a sort of pesto made with sorrel leaves. Across Europe, eggs were also given as a tithe (a sort of yearly rent) to the local church on Good Friday. This might be where the idea of giving eggs as a gift comes from. The practice died out in many Protestant areas after the Reformation, but some English villages kept the tradition going until the 19th century. It’s not known exactly when people started to decorate their eggs, but research has pointed to the 13th century, when King Edward I gave his courtiers eggs wrapped in gold leaf. A few centuries later, we know that people across Europe were dying their eggs different colours. They usually chose yellow, using onion peel, or red, using madder roots or beetroots. The red eggs are thought to symbolise the blood of Christ. One 17th-century author suggested this practice went as far back as early Christians in Mesopotamia, but it’s hard to know for sure. In England, the most popular way of decorating was with petals, which made colourful imprints. The Wordsworth Museum in the Lake District still has a collection of eggs made for the poet’s children from the 1870s. <h2>From dyed eggs to chocolate eggs</h2> Although dyeing patterned eggs is still a common Easter activity, these days eggs are more commonly associated with chocolate. But when did this shift happen? When chocolate arrived in Britain in the 17th century, it was an exciting and very expensive novelty. In 1669, the Earl of Sandwich paid £227 – the equivalent of around £32,000 today – for a chocolate recipe from King Charles II. Today chocolate is thought of as a solid food, but then it was only ever a drink and was usually spiced with chilli pepper following Aztec and Maya traditions. For the English, this exotic new drink was like nothing they’d ever encountered. One author called it the “American Nectar”: a drink for the gods. Chocolate was soon a fashionable drink for the aristocracy, often given as a gift thanks to its high status, a tradition still followed today. It was also enjoyed in the newly opened coffee houses around London. Coffee and tea had also only just been introduced to England, and all three drinks were rapidly changing how Britons socially interacted with each other. Catholic theologians did connect chocolate with Easter in this time, but out of concern that drinking chocolate would go against fasting practices during Lent. After heated debate, it was agreed that chocolate made with water might be acceptable during fasts. At Easter at least – a time of feasting and celebration – chocolate was fine. Chocolate remained expensive into the 19th century, when Fry’s (now part of Cadbury) made the first solid chocolate bars in 1847, revolutionising the chocolate trade. For the Victorians, chocolate was much more accessible but still something of an indulgence. Thirty years later, in 1873, Fry’s developed the first chocolate Easter egg as a luxury treat, merging the two gift-giving traditions. Even in the early 20th century, these chocolate eggs were seen as a special present, and many people never even ate theirs. A woman in Wales kept an egg from 1951 for 70 years and a museum in Torquay recently bought an egg that had been saved since 1924. It was only in the 1960s and 1970s that supermarkets began to offer chocolate eggs at a cheaper price, hoping to profit off the Easter tradition. With rising concerns over long-term chocolate production and bird flu provoked egg shortages, future Easters might look a little different. But if there is one thing that Easter eggs can show us, it’s the adaptability of tradition. Image credit: Shutterstock This article originally appeared on <a href="https://theconversation.com/easter-eggs-their-evolution-from-chicken-to-chocolate-203074" target="_blank" rel="noopener">The Conversation</a>.

Food & Wine

No, you shouldn’t wash raw chicken before cooking it. So why do people still do it?

Food safety authorities and regulators <a href="https://foodsafety.asn.au/topic/tips-poultry/">around</a> <a href="https://www.cdc.gov/foodsafety/chicken.html#:%7E:text=after%20handling%20chicken.-,Do%20not%20wash%20raw%20chicken.,that%20previously%20held%20raw%20chicken.">the</a> <a href="https://www.food.gov.uk/safety-hygiene/cleaning">world</a> <a href="https://www.mpi.govt.nz/food-safety-home/preparing-and-storing-food-safely-at-home/clean-cook-chill/#:%7E:text=Don't%20wash%20raw%20chicken,food%20poisoning%20from%20campylobacter%20bacteria.">recommend</a> you don’t wash raw poultry before cooking. That’s because washing chicken can splash dangerous bacteria around the kitchen. It’s best just to thoroughly cook the chicken without washing it, so it is safe to eat. Despite this, chicken-washing remains common. A <a href="https://www.safefood.qld.gov.au/newsroom/does-raw-chicken-need-rinsing/">survey</a> by Australia’s Food Safety Information Council showed almost half of Australian home cooks washed whole chickens before cooking. Dutch research found <a href="https://www.foodsafetynews.com/2022/05/dutch-survey-finds-a-quarter-of-people-wash-chicken-despite-expert-advice/">25%</a> of consumers washed their chicken often or almost always. So why do people do it – and what does the research say about the risks of chicken-washing? <h2>Chicken meat and germs</h2> Incorrect cooking temperatures and cross-contamination between different foods are two of the most important factors linked to foodborne illness. This is particularly relevant to poultry meat. Two leading causes of foodborne illness are the bacteria <a href="https://www.cdc.gov/campylobacter/index.html">Campylobacter</a> and <a href="https://www.cdc.gov/foodsafety/communication/salmonella-food.html">Salmonella</a>, which are commonly found on raw poultry. In Australia, reported cases of Campylobacter and Salmonella have almost <a href="https://foodsafety.asn.au/topic/tips-poultry/">doubled</a>over the last two decades. Of the estimated 220,000 cases of Campylobacter infection each year, <a href="https://foodsafety.asn.au/topic/tips-poultry/">50,000</a> can be attributed either directly or indirectly to chicken meat. <h2>Chicken-washing myths, busted</h2> One <a href="https://doi.org/10.1016/j.foodcont.2020.107682">analysis</a> of consumer responses to an education campaign about the dangers of washing raw poultry shed light on why many people still wash raw chicken before cooking. Some believe there is a need to wash faeces and other matter off the chicken meat. In fact, modern processing techniques mean chicken carcasses do not need additional cleaning. Others believe washing with a slightly acidic solution (such as vinegar or lemon juice) will kill bacteria. On the contrary, <a href="https://doi.org/10.1016/j.foodcont.2018.06.034">research</a> has shown washing raw poultry in lemon juice or vinegar does not remove bacteria and can increase the cross-contamination risk. <h2>Washing chicken splashes bacteria around</h2> One of the more compelling arguments why washing raw poultry under a running tap is a risky activity comes from <a href="https://doi.org/10.1063/5.0083979">recent research</a> on water droplets ejected from the surface of washed chicken. The study clearly showed bacteria can be transferred from the surface of the chicken to surrounding surfaces via water droplets. Using high-speed imaging, the researchers found a higher tap height can increase splashing. Chicken meat is often soft and the water flow can create a divot in the surface. This leads to splashing that would not occur on a curved, hard surface. The researchers placed large agar plates next to the chicken surfaces to capture any water droplets. This allowed them to grow the bacteria that were transferred with the splashed water. They found the level of bacterial transmission increased with greater tap height and water flow rate. Aerated water (which is what you get when the tap is running very hard) also increased splashing and bacterial transmission. <h2>What if I still really want to wash my chicken meat?</h2> While washing raw poultry is not recommended, it appears some home cooks are reluctant to let go of this old habit. If you insist on washing chicken meat, consider doing so in a sink of water rather than under a running tap. Use a paper towel to mop up any liquids, dispose of the towel and clean up afterwards. This will help reduce the risk of cross-contamination and keep the kitchen safe. And please wash your hands after handling raw meat! Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/no-you-shouldnt-wash-raw-chicken-before-cooking-it-so-why-do-people-still-do-it-192723" target="_blank" rel="noopener">The Conversation</a>.

Food & Wine

Why you should grate your butter

Making your own food can take quite a bit of time, so a time-saving trick is always welcome. Dealing with cold, hard butter out of the refrigerator can be a hassle – it is not easily spreadable, and often needs to be brought to room temperature for most recipes. You can’t exactly leave it out for too long, either – food authorities such as the <a href="http://foodsafety.asn.au/butter/">Food Safety Information Council</a> generally recommend storing butter in the fridge to prevent it from becoming rancid. Luckily, there’s a trick to make your butter soft in little to no time. And it only requires a grater. Meghan Moravcik Walbert from <a href="https://www.lifehacker.com.au/2019/03/grate-your-butter-to-soften-it-quickly/">Lifehacker</a> said grating your butter is an easy way to transform it from brick-hard to soft, fluffy and ready for use. Once grated, the softened butter can be spread over toast, mixed up with dry ingredients in baking or utilised in any way your recipe requires. “I peel the wrapper back as I work to keep my hands clean,” wrote Walbert. “It takes less than 30 seconds to grate around 100g.” Don’t have a grater? You can try other tricks to soften butter, such as cutting them up into small chunks or setting it over a warm water bath. Would you try this trick? Let us know in the comments. Image: Getty

Food & Wine

Absolutely ir-Reese's-istable: Krispy Kreme & Reese's team up

Calling all peanut butter fans! There are so many Reese-on’s why you’ll want to visit a Krispy Kreme store this month. Krispy Kreme Australia has partnered with American confectionery giant Reese’s to launch three new limited-edition doughnuts that are here to answer your wildest peanut butter-filled dreams. Two of the dough-licious doughnuts; Reese’s Peanut Butter & Choc and Peanut Butter Cheesecake made with Reese’s will be available to purchase from today at select Krispy Kreme stores across the country. From Tuesday 4 October, Aussies can get their hands on an additional limited-edition doughnut, Peanut Butter Choc Brownie made with Reese’s, available exclusively at 7-Eleven stores. Olivia Sutherland, Marketing Director at Krispy Kreme Australia said: “We know our fans will go absolutely nuts over this collaboration - it’s the perfect combination of Reese’s Creamy Peanut Butter and Krispy Kreme’s light and fluffy doughnuts.” Joeven Perez, Associate Marketing Manager of Reese’s Australia explained: “This collaboration is all about merging two iconic brands into some seriously delicious offerings that we know Australians are going to love. The doughnuts are here for a limited-time only so we encourage you to try it whilst you can - your tastebuds will thank us for this peanut buttery goodness!” Krispy Kreme’s limited-edition Reese’s doughnuts will retail at $3.90 AUD each, or $29.90 AUD for a dozen and will be available from Tuesday 20 September for a limited-time only.* Krispy Kreme REESE’S PEANUT BUTTER & CHOC Doughnut: Krispy Kreme's signature shell is filled with Reese’s Peanut Butter Sauce, dipped in a smooth chocolate ganache, then finished with Reese’s Peanut Butter Chips & a sprinkling of Peanuts. Krispy Kreme PEANUT BUTTER CHEESECAKE MADE WITH REESE’S Doughnut the iconic Original Glazed doughnut is dipped in creamy white truffle, finished with a smattering of peanuts & a Reese’s Peanut Butter cream cheese frosting swirl. Krispy Kreme PEANUT BUTTER CHOC BROWNIE MADE WITH REESE’S Doughnut, featuring the signature shell filled with Reese’s Peanut Butter & choc brownie batter filling, dipped in milk choc ganache and finished with Reese’s Peanut Butter drizzle, choc crumb and a hand sprinkle of Peanuts. To find your nearest Krispy Kreme location, or to order online, visit <a href="https://www.krispykreme.com.au/">www.krispykreme.com.au</a>. Or visit one of the 710 7-Eleven stores nationally, to find your nearest location or order online visit www.7eleven.com.au.

Food & Wine

Pumpkin and chicken red curry

If you’re feeling like Thai food tonight, but the take-out menus away and give this pumpkin and chicken curry recipe a try. We bet you’ll be converted! Serves: 4 Ingredients: <ul> <li>1 small pumpkin, halved, peeled and cubed</li> <li>2 shallots, chopped</li> <li>3 cloves of garlic, chopped</li> <li>1 tablespoon of red curry paste</li> <li>2 tablespoons of water</li> <li>1 can of unsweetened coconut milk</li> <li>2 tablespoons of Asian fish sauce</li> <li>1 lime, juiced</li> <li>2 teaspoons of brown sugar</li> <li>3 tablespoons of peanut oil</li> <li>0.5kg of chicken breast, cut into pieces</li> <li>2 tablespoons of fresh basil</li> <li>White rice to serve</li> </ul> Method: 1. In a large pot of boiling water, boil pumpkin until it begins to get tender, for about seven minutes. 2. Using a blender, blend shallots, garlic, curry paste and water until smooth. 3. In a bowl, mix coconut milk, fish sauce, lime juice and brown sugar. Stir until dissolved. 4. Heat two tablespoons of peanut oil in a large wok on medium heat. Add chicken, searing until lightly brown. Remove chicken from wok. 5. Add remaining oil to wok and return to heat. Add mixed curry sauce and cook, stirring. Add coconut milk mix and bring mixture to a boil. 6. Add pumpkin and chicken and let simmer until chicken is cooked through and pumpkin has grown tender. 7. Garnish with basil and serve with white rice. Image: Taste

Food & Wine

Mexican chicken tortillas

Chicken mince works wonders in the black bean and corn filling, while fresh coriander, avocado and lime juice round out the Mexican flavours. Olé! <div> <h2>Ingredients</h2> • 1 Tbsp olive oil • 1 red onion, finely diced • 1 red capsicum, finely diced • 2 cloves garlic, crushed • 500g chicken mince • 375g mild chunky salsa • 1 cup water • 425g can black beans, drained and rinsed • 125g can corn kernels, drained • 1 cup coriander leaves, roughly chopped • Sour cream, to serve • 1 avocado, sliced, to serve • Tortillas, warmed, to serve • Lime wedges, to serve • Extra coriander, to serve </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> Heat oil in a large, deep frying pan over a medium heat. Add onion, capsicum and garlic and cook for 8 minutes or until tender. Add mince and cook, breaking up mince with a flatbottomed wooden spoon, for 10 minutes or until browned. Pour salsa and water over mince, stirring to combine. Bring to the boil. Reduce heat and simmer for 10 minutes or until mince is soft. </li> <li> Add beans and corn and cook for 1 minute or until heated through. Stir in coriander. Transfer mixture to a serving bowl. </li> <li> Serve mince mixture, sour cream, avocado, tortillas, lime wedges and extra coriander in separate bowls to allow guests to build their own meal. </li> </ol> Image: Better Homes & Gardens </div>

Food & Wine

Queen Elizabeth II in mourning

Queen Elizabeth II is in mourning after her life-long friend passed away. Lady Myra Butter, a descendent of Tsar Nicholas I of Russia and poet, novelist and playwright, Alexander Pushkin, died “peacefully” at the age of 97 in London. "Lady Butter was a daughter of Sir Harold and Lady Zia Wernher, and a granddaughter of Grand Duke Michael Mikhailovich of Russia and Countess de Torby,” managing editor of Majesty Magazine Joe Little wrote. "Myra was a close friend of the Queen and Prince Philip since childhood and from time to time appeared in royal documentaries." Lady Butter created the Pushkin award, which helped celebrate literary work in honour of her ancestor. She was married to Sir David Butter to who she had five kids with - and the Queen was the godmother of their eldest child, Sandra Elizabeth Zia. Lady Butter grew up with the Queen and her sister Princess Margaret, and spent their holidays together. She was also a guest at the Queen’s wedding to Prince Philip, the late Duke of Edinburgh, in 1947. “The war had been so grey that the royal wedding seemed to signify the world coming to life again,” Lady Butter previously told The Daily Mail. "Everyone was determined to have a new dress for the day and I wore a blue ribbed silk dress by Dior. It was one of the first three-quarter length dresses, and I wore it with a feathered hat. I had new shoes and a bag, too – any excuse. "All the people from the Commonwealth made the ceremony very colourful and the choir superb. "The Princess looked truly glittering. Her dress was beautiful and she was obviously in love. Philip looked very dashing in his naval uniform – and it really did seem like a fairy tale wedding." Images: Getty/ITV

Relationships

A KFC employee shares secrets behind the herbs and spices recipe

KFC lures in millions of customers per week worldwide, with most people flocking to the fast food chain for the world-famous fried chicken. A popular TV program in the UK called Secrets of the Fast Food Giants has lifted the lid on secrets behind the famous breadcrumb coating that gives KFC’s chicken its famous and distinctive taste. KFC worker Jo said the chain is fiercely protective of the flavouring and only a handful of people know the full recipe. “It’s kept in a vault in Kentucky,” she said. “Across KFC, only two or three people actually know the exact recipe.” “We have two different spice blenders so one factory does half of the blend, and then another does the second half and then packs it.” “So actually not one factory knows the complete recipe.” Jo also shared how the KFC buckets are made of a whole chicken cut into nine pieces. “That allows us to have the perfect ratio of our breading to chicken,” she explained. Meanwhile, popcorn chicken is made from chicken breast and coated in a light seasoning. Additionally, a million and a half pots of gravy are sold at KFC a week, and some diehard fans even put it away for Christmas Day. “This is an original recipe that has come from the fryers, we drain it overnight and then it goes into making our gravy,” according to the KFC employee. “It’s literally as you’d make gravy at home with those meat juices.” KFC was founded in 1954 and has 24,000 outlets globally. Image: Shutterstock

Food & Wine

Chicken and cannellini bean soup

<div> With store-bought chicken and a zesty, herby gremolata, this wonderful warmer is ready in 30 minutes! Ingredients </div> <div> <div> <div> Finely grated zest of 2 lemons 1 cup flat-leaf parsley, finely chopped 2 cloves garlic, crushed 1 store-bought barbecue chicken 1 Tbsp olive oil 20g butter 350g button mushrooms, thinly sliced 1 brown onion, finely chopped 1 red capsicum, deseeded, finely diced 540g jar tomato and basil pasta sauce 4 cup chicken stock 400g cans of cannellini beans, drained and rinsed Sea-salt flakes and freshly ground black pepper, to season Carta di musica, to serve </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> To make gremolata, combine zest, parsley and garlic in a bowl and set aside. Remove skin from chicken and discard. Shred meat. Set aside. </li> <li> Heat oil and butter in a large deep saucepan over a medium-high heat. When butter is melted, add mushroom and cook, stirring occasionally, for 10 minutes or until golden. Transfer to a bowl and set aside. Add onion and capsicum to pan. Cook, stirring occasionally, for 5 minutes or until onion is soft. </li> <li> Add tomato sauce, stock, beans, chicken and mushroom and bring mixture to the boil. Reduce heat and simmer for 15 minutes or until heated through. Season. </li> <li> Ladle soup into bowls, top with gremolata and serve with carta di musica bread. </li> </ol> Image: Better Homes & Gardens </div> </div> </div>

Food & Wine

Coles takes the BBQ Chook to a whole new level

The humble rotisserie chicken – a widely loved dinner staple, has been taken to a whole new level. Coles have announced a new flavour of their iconic roast chicken. After the success of their Mexican-flavoured BBQ chook, the grocery giant has debuted another special addition that is honey BBQ flavoured. Marinated in honey, garlic and liquid smoke for a delectable flavour hit, the Honey BBQ roast chicken is filled with a paprika, garlic, honey, herb and breadcrumb stuffing. Coles Product Developer for Seafood & Deli, Tim Hickox, said the supermarket is excited to offer customers a fresh new take on the product. The roast chicken happens to be the third top-selling item in the country, right behind bananas and strawberries. “We are always looking for ways to innovate across our existing product range and provide our customers with interesting new meal ideas,” Mr Hickox said in a statement. “We think customers will love our brand-new Coles Honey BBQ Hot Roast RSPCA Approved Chicken, the perfect weekday meal base to grab-and-go and add to their favourite recipes, such as tacos with charred corn salsa and chipotle mayo, or sliders with coleslaw and ranch dressing.” Off the back of the Mexican-flavoured chicken’s popularity, he said Coles “discovered our customers are looking for original and flavour-packed alternatives to a standard roast chook”. Coles were also inspired by the success of their Honey Soy Chicken Kebabs, which are a firm customer favourite. The special edition Honey BBQ roast chickens are available now across Australia in all Coles’ delis (excluding the NT) for only $12. Image: Coles Supermarket

Food & Wine

Chicken Pho for the soul

This warm and hearty Vietnamese chicken noodle soup is perfect for the cooler weather. Wth 25g of protein and 5g of fibre, this is a healthy seasonal staple. <h2 dir="ltr">Ingredients</h2> 170g fresh shiitake mushrooms 7cm piece ginger, peeled and sliced 1 Tbsp coriander seeds 4 whole cloves 1kg bone-in chicken thighs, skin removed 1.5L (6 cups) water 500ml (2 cups) salt-reduced or gluten-free salt reduced chicken stock 1 large brown onion, sliced 30g dried porcini mushrooms, rinsed, drained and broken 1 Tbsp brown sugar 5 cloves garlic, sliced 125g dried rice noodles, soaked (see Cook's Tip) 2 bunches Asian greens, trimmed, chopped, steamed Coarsely grated carrot, slivered red onion, sliced chillies, coriander leaves, Thai basil, and/or lime wedges, to serve (optional) <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> Remove and reserve stems from the shitake mushrooms. Thinly slice the caps. Transfer the sliced mushrooms to a bowl, cover and put in the fridge until required. </li> <li dir="ltr" aria-level="1"> Place the shiitake stems, ginger, coriander seeds and cloves on a double thick 20cm piece of muslin. Bring up corners and tie closed with string. </li> <li dir="ltr" aria-level="1"> Place the spice bag, chicken, water, stock, onion, porcini mushrooms, sugar and garlic in a slow cooker. Cover and cook on low for 8 hours or on high for 4 hours. Remove and discard the spice bag. </li> <li dir="ltr" aria-level="1"> Remove the chicken from the cooker. Remove the meat from the bones. Discard the bones. Coarsley shred the chicken. Cover and set aside. Stir the reserved shiitake mushrooms and noodles into the broth. Cover and cook for a further 10 minutes. </li> <li dir="ltr" aria-level="1"> Divide the greens between serving bowls. Ladle the noodle mixture over the greens. Add the shredded chicken. Top with carrot, onion, chilli, coriander, basil and lime wedges, if using. </li> </ol> Chef’s tip To soak rice noodles, place in a large heatproof glass bowl. Cover noodles with boiling water. Set aside for 5-7 minutes or until noodles are tender but still firm, stirring occasionally. Pho Flavours Pho (pronounced fuh) is a traditional Vietnamese noodle dish. It is easily adaptable to your family's favourite foods. Use pork, beef or tofu instead of chicken. No rice noodles? Try cooked wholemeal spaghetti. And the topper ideas are endless! Give fresh green shallots, basil, shredded cabbage and a drizzle of sriracha sauce a try. Image: Getty

Food & Wine

Urgent health warning after child loses leg

An athlete who caught chickenpox as a little boy resulted in him nearly dying. He entered cardiac arrest, lost 70% of his hearing and had to have his right leg amputated. As a warning to others, Brendan Hall has now issued an urgent warning about the virus and its devastating effects. Australian health authorities recently revealed chickenpox is still running rampant through the community despite Covid restrictions drastically reducing other common viruses such as the flu. Paralympic swimmer Brenden Hall, aged 28, caught chickenpox from his brother in 1999. His sibling got through chickenpox unscathed, but Hall suffered immensely from the common ailment, with his parents fearing the worst as he went into cardiac arrest for 27 minutes. Hall described the moment he woke up in hospital to find out he'd lost his leg from a condition that gives many young people only mild symptoms. 'I wasn't aware my leg was going to be amputated until I came back around a few weeks after it happened. 'I was in severe pain and constant screaming, I can't remember a lot from at the time but my parents made the best decision they could,' Hall told Daily Mail Australia. Chickenpox is one of a number of infectious diseases such as measles, mumps and shingles that doctors remain concerned about. It was recently revealed that last year there were more than 10,000 cases of the varicella-zoster virus, which causes chickenpox, in Queensland alone. Hall now has a 10-week-old child of his own and wants other parents to know that it is vital to keep up routine immunisations and safety precautions for common childhood diseases whether they be measles, mumps or chicken pox. 'I'd like to be in the group that puts themselves out there to spread the word, to remind people of a serious danger that, for a lot of people, slips under the radar,' he said.

Caring

Introducing new “Reds Hot Fried Chicken”

Nothing beats biting into freshly cooked, crunchy fried chicken.Fast food restaurant chain Red Rooster have added a new glossy yet spicy sauce to their signature fried chicken.They will be serving the new spicy Reds Hot Fried chicken nationally from February 23rd via drive thru, dine in, takeaway and delivery.Keen Australians can get their hands on the meal that packs a peppery punch from Feb 16 if they order through Menulog’s week-long promotion.In 2021, the popular chain introduced Crunchy fried chicken to its longstanding menu and has now decided to turn up the heat and include the spicy flavouring.Director of Marketing Ashley Hughes said the franchise decided to add the fried option as part of their transformation to being a brand that offers more “treat and indulgence” meals.“We’ve been entrenched in being a brand that is mum’s helper with a roast chicken for so long, but we decided we needed to expand our range,” he said.“We tried hundreds of fried chicken options in the US and then developed our own interpretation to bring to Australia.“We like to do something that is distinctively us”.

Food & Wine

How far would you go for a Woolies hot chicken?

We are all familiar with the disappointment that follows hot rotisserie chickens selling out at the supermarket after a long day at work. However, one customer has gone out of her way to secure herself the very first chicken off the rack.This act of desperation was captured on camera at a Woolworths supermarket and shared across social media – leaving users shocked and impressed.A TikTok user has posted the footage which shows the Melbourne shopper setting up a camp stool – brought from home – right by the empty rotisserie chicken display.At the end of the video, you can see the roast chicken super fan sitting on the stool as she eagerly waits for the display to be stocked with fresh chickens.“Ready to go to war for the first hot chicken,” the TikTok user wrote with their video, adding the hashtags #karensgoingwild and #shoppingwars.The user went on to say that they “couldn’t believe what I was seeing” when they spotted the customer set up on the camp stool.“I circled around four times to capture this!” they added.The video was a big hit on TikTok.“Who knew buying hot chickens was a competitive sport?” said one.Added another: “The little stool! Dedication!”Images: TikTok

Food & Wine

Urgent butter recall amid contamination fears

An urgent recall <a rel="noopener" href="https://www.9news.com.au/national/butter-product-recalls-devondale-butter-varieties-recalled-over-bacterial-fears/e6f53bb8-475c-4a05-8da9-08a0d98da7c5" target="_blank">has been issued</a> for a range of Devondale butter varieties sold at Woolworths, Coles, Aldi and Costco due to fears of bacterial contamination. Saputo Dairy Australia Pty Ltd, which operates Devondale and cheese brands Cracker Barrel and Mersey Valley in Australia, issued the recall on Thursday via Food Standards Australia and New Zealand (FSANZ). <img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7846937/butter2.jpg" alt="" data-udi="umb://media/2be7f9a6b24c4f37afe87f165caac873" /> FSANZ has advised that these specific products carrying these best before dates are being recalled due to contamination concerns. Image: FSANZ Specific batches of unsalted and salted Devondale, as well as Woolworths brand unsalted and salted butter, have been recalled due to a “potential microbial contamination”. FSANZ advises that consuming the products could cause illness. The full list of products includes: <ul> <li> Devondale Spreadable Dairy Soft Original 500g - Best Before: 06 Jan 22, 06 Apr 22, 11 May 22, 12 May 22, 26 May 22 </li> <li> Devondale Spreadable Dairy Soft Salt Reduced 500g - Best Before: 10 May 22 </li> <li> Devondale Unsalted Butter 500g - Best Before: 30 Apr 22 </li> <li> Devondale Salted Butter 250g - Best Before: 18 May 22, 04 Jun 22 </li> <li> Devondale Salted Butter 500g - Best Before: 30 Apr 22, 01 May 22, 24 Jun 22 </li> <li> Devondale Salted Butter 3x500g - Best Before: 01 May 22 </li> <li> Woolworths Australian Butter Salted 250g - Best Before: 16 Oct 21, 21 Apr 22, 12 May 22, 13 May 22 </li> <li> Woolworths Australian Butter Unsalted 250g - Best Before: 16 Oct 21, 11 May 22, 12 May 22 </li> </ul> The products were available for sale across Australia at outlets including Woolworths, Coles, Aldi, Costco and independent supermarkets. Customers who have purchased the affected products are urged not to consume them and should return them for a full refund instead. “Consumers should not eat these products. Any consumers concerned about their health should seek medical advice,” the recall reads. “Consumers should return the products to the place of purchase for a full refund.” Customers seeking further information can contact the customer service team at Saputo Dairy Australia on 1800 032 479. Image: Saputo Dairy Australia Pty Ltd

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